Side Pannel
Champagne Celebration Cake
Champagne Celebration Cake
- Recipe Submitted by ADMIN on 09/26/2007
Category: Holiday, Cakes
Ingredients List
- 4 c Flour
- 3 c Sugar
- 5 ts Baking powder
- 1/2 ts Baking soda
- 1 2/3 c Milk
- 1 c Shortening
- 1/2 c Champagne
- 1 tb Vanilla
- 12 Red food coloring (optional)
- 8 Egg whites
- 9 tb Champagne
- Edible carnations
Directions
CHAMPAGNE BUTTERCREAM
3/4 c Shortening
3/4 c Butter or margarine
1 tb Champagne
4 1/2 c Powdered sugar
Red food color
Grease and lightly flour one 9" round pan and one 13x9x2 pan; set aside. In
a very large bowl stir together flour, sugar, baking powder, soda, and 1/4
teaspoon salt. Add milk, shortening, 1/2 cup champagne, vanilla, and, if
desired, red food coloring. Beat on low to medium speed about 30 seconds or
just till combined, scraping bowl constantly. Beat on medium speed 2
minutes. Add unbeaten egg whites; beat 2 minutes. (Batter may appear
slightly curdled.) Spread 2-3/4 cups batter in 9" pan and remaining batter
in 13x9x2 pan. Bake at 350~F 30-35 minutes for round cake and 40-45 minutes
for rectangular cake or until cake tests done. Cool cakes in pans on racks
10 minutes. Remove from pans and cool completely. Using cardboard circle
patterns of 4 and 6 inches, cut one 4-inch and one 6-inch cake layer from
the 13x9x2 cake. If desired, drizzle 3 tablespoons of champagne over the
top of each round cake layer. Place the 9-inch cake layer on a serving
plate; frost sides and top. Lining up the backs of the layers, place the
6-inch cake on top of the 9-inch cake; frost sides and top. Repeat with
remainging 4-inch cake. If desired, tint any remaining frosting; decorate
with tinted frosting and flowers. Serves 24.
CHAMPAGNE BUTTERCREAM FROSTING: In a bowl beat shortening and butter or
margarine until combined. Beat in champagne or cream sherry. Beat in sifted
powdered sugar and a few drops red food coloring. If necessary, beat in
additional champagne or cream sherry to make frosting spreading
consistency. Makes 3-3/4 cups.
3/4 c Shortening
3/4 c Butter or margarine
1 tb Champagne
4 1/2 c Powdered sugar
Red food color
Grease and lightly flour one 9" round pan and one 13x9x2 pan; set aside. In
a very large bowl stir together flour, sugar, baking powder, soda, and 1/4
teaspoon salt. Add milk, shortening, 1/2 cup champagne, vanilla, and, if
desired, red food coloring. Beat on low to medium speed about 30 seconds or
just till combined, scraping bowl constantly. Beat on medium speed 2
minutes. Add unbeaten egg whites; beat 2 minutes. (Batter may appear
slightly curdled.) Spread 2-3/4 cups batter in 9" pan and remaining batter
in 13x9x2 pan. Bake at 350~F 30-35 minutes for round cake and 40-45 minutes
for rectangular cake or until cake tests done. Cool cakes in pans on racks
10 minutes. Remove from pans and cool completely. Using cardboard circle
patterns of 4 and 6 inches, cut one 4-inch and one 6-inch cake layer from
the 13x9x2 cake. If desired, drizzle 3 tablespoons of champagne over the
top of each round cake layer. Place the 9-inch cake layer on a serving
plate; frost sides and top. Lining up the backs of the layers, place the
6-inch cake on top of the 9-inch cake; frost sides and top. Repeat with
remainging 4-inch cake. If desired, tint any remaining frosting; decorate
with tinted frosting and flowers. Serves 24.
CHAMPAGNE BUTTERCREAM FROSTING: In a bowl beat shortening and butter or
margarine until combined. Beat in champagne or cream sherry. Beat in sifted
powdered sugar and a few drops red food coloring. If necessary, beat in
additional champagne or cream sherry to make frosting spreading
consistency. Makes 3-3/4 cups.
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